Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures
Starch is often chemically modified to improve its emulsification properties for food processing applications. Amylose inclusion complexes prepared using single pure fatty acid salts have been shown to be effective emulsifiers but these salts could be prohibitively expensive for industrial productio...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925000222 |
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